Okay, it takes four days to make, but sauerbraten's worth it! Take a beef bottom round roast and marinate it in wine, vinegar, and spices for 4 days. Then braise it with bacon and onions and a ton more spices. What could be bad? Mark will attempt sauerbraten - funny that, he's from a German background and never made it before while Bruce is a New York Jew who's made it tons of times. Well, let's see how Mark does with Bruce watching. And we'll keep the Hitler jokes to a minimum. Maybe. Bruce Wei...
Dec 04, 2015•8 min•Season 1Ep. 12
Imagine a cookie that is a cross between a blondie, an oatmeal cookie, granola, and yes, even a hammentashen. This recipe for oat jam bars fits the bill and is from our book THE ULTIMATE COOK BOOK. Mark will make these cookies for his book group in Connecticut and Bruce will watch and taste and judge. Bruce is the chef and mark's the writer. Together they've published almost 30 books a won numerous awards and even hit the Washington Post Best-Seller List. But sadly, Mark doesn't ever cook, until...
Nov 27, 2015•11 min•Season 1Ep. 11
Bruce Weinstein and Mark Scarbrough have written six cookbooks for the pressure cooker, everything from stovetop models to the popular Instant Pots. In this episode of their podcast, Mark is making a spicy pork and peanut stew in the cooker as Bruce looks on. Bruce Weinstein is the chef in their duo. Mark is the writer. Together, they'll make this recipe live on air and figure out the tricks to make it perfect every time. This is a recipe from their best-seller, THE GREAT BIG PRESSURE COOKER BOO...
Nov 20, 2015•13 min•Season 1Ep. 10
Cookie swap, anyone? How about chocolate chip meringue cookies? They can be tricky. Mark's gonna give it his best. But he's got Bruce there to make sure these holiday cookies come out right. Join Bruce Weinstein, the chef, and Mark Scarbrough, the writer as they work out the kinks in this cookie favorite. Listen along as they make these light, air cookies and turn out the perfect batch.
Nov 13, 2015•8 min•Season 1Ep. 9
Chili. In true Texas fashion this classic is made from dried chilies and diced beef. No tomatoes, no beans, no chili powder. But here's modern twist: Kamut, an ancient grain whole grain, an ancient form of wheat really, that's been resurrected and trademarked so it can only be grown organically. It makes a rich, satisfying, and surprisingly delicious chili. In our duo, Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published dozens cookbooks, won lots of awards,...
Nov 06, 2015•15 min•Season 1Ep. 8
Welcome to our food and cooking podcast. Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published dozens of cookbooks, won lots of awards, and been on severval national best-seller lists. Even though they've created and written over 15,000 original recipes, Mark (the writer) doesn't cook--until now. Under chef Bruce's watchful and critical eye, Mark is going to bake an old fashioned cookie: Chocolate Crinkle Cookies. So come into our kitchen, hear us make a reci...
Oct 30, 2015•9 min•Season 1Ep. 7
Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published twenty-seven cookbooks, won lots of chichi awards, and been on many national best-seller lists. They write for Fine Cooking and Cooking Light; they have a monthly column on weightwatchers.com. Even though they've created and written over 15,000 original recipes, Mark (the writer) doesn't cook--until now. Under Bruce's watchful and critical eye, Mark will go into the kitchen in each episode and attempt to m...
Oct 23, 2015•12 min•Season 1Ep. 6
Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published twenty-seven cookbooks, won lots of chichi awards, and been on many national best-seller lists. They write for Fine Cooking and Cooking Light; they have a monthly column on weightwatchers.com. Even though they've created and written over 15,000 original recipes, Mark (the writer) doesn't cook--until now. Under Bruce's watchful and critical eye, Mark will go into the kitchen in each episode and attempt to m...
Oct 19, 2015•14 min•Season 1Ep. 5
Did you know the best way to blend the ingredients for meatballs is with a mixer? You'll get the best consistency and texture with this easy technique. Listen in as Chef Bruce Weinstein and veteran writer Mark Scarbrough make meatballs with a mixer in real time. And the results are utterly decadent, totally fabulous. What else do you expect from two guys who've published dozens of cookbooks?
Oct 04, 2015•12 min•Season 1Ep. 4
We've got a problem. Bruce eats too much watermelon. Like, all the time. But there's a solution to the inevitable waste (if not the watermelon obsession). Listen in as Bruce Weinstein and Mark Scarbrough make ginger watermelon pickles, a summer treat you can serve with burgers and dogs--or just have out with some runny cheese to go with drinks out on the deck or the patio.
Sep 19, 2015•10 min•Season 1Ep. 3
We love sheet cakes. We've written whole books on them. In this episode of our podcast, Mark is going to make a devil's food sheet cake in real time--a throw-back recipe that hits all the marks for a delicious treat. Bruce Weinstein & Mark Scarbrough have written dozens of cookbooks, won lots of awards, and been on several best-seller lists. In this episode, they're cooking from scratch together, something no married couple should ever do.
Sep 15, 2015•15 min•Season 1Ep. 2
Lemon. And ice cream. Together at last! Catch the best way to get that sour pop in ice cream without curdling the milk with Bruce Weinstein and Mark Scarbrough, cooking live and in real time on this episode of their podcast. Here's the recipe for Lemon Ice Cream: Whisk two large eggs, 1 cup of sugar, 1/2 cup of lemon juice, and two tablespoons of butter in a double boiler over simmering water until thickened and glossy. Whisk in 2 cups of cream and remove from the heat. Chill, covered, in the fr...
Sep 08, 2015•12 min•Season 1Ep. 1
